3 blocks Hershey's unsweetened baking chocolate
2/3 stick butter
1 box confectioners' sugar
1/4 c. strong coffee
2 tsp. vanilla
1 heaping tbsp. Crisco shortening
Enough milk to make icing right consistency

Melt Hershey's chocolate and butter over low heat. Remove from heat and pour the box of confectioners' sugar. Stir in coffee and vanilla. Add Crisco. Stir and add enough milk until mixture is right for spreading on cake. If you prefer the icing to have a more chocolate flavor, add another block of chocolate. You can melt the extra block in the microwave.